Truffle lollypop, cocoa and shred coconut

Preparation time: 45 min

• For the truffles
  In a pan, bring the cream to boil, pour it on the 500g of chocolate with the butter, stir slowly with a spatula, and cool it down in the fridge.When the ganache is cold, lay it down on a baking tray with a saran wrap, using a pastry pocket, and cut half centimeter pieces with a knife.Melt the 100g of chocolate on a bain marie, and keep it on a really low heat.Stick some skeewers in the pieces of ganache, roll it in the melted chocolate and in the mix of cocoa and coconut.